Name: Braised Chicken Thighs With Spicy Tomato Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Mexican
Ingredients: La Tourangelle French Infused Herbs De Provence Oil; Chicken Thigh; Morton Iodized Salt & Black Pepper; Organic Onion; McCormick Ground Cumin; McCormick Ground Oregano; McCormick® Smoked Paprika & Onion Seasoning; Ortega Jalapenos, Hot, Diced; Elephant Garlic; Organic Roma Tomato; McCormick Gourmet™ Organic Turkish Bay Leaves; SIGNATURE SELECTS Condensed Soup, Tomato; Talking Rain AQA Water, 9.5 pH; . Baby Carrots; Del Monte Green Beans, Cut; Cilantro; Organic Sweet Onions

Heat oil in a large skillet over high heat.

Season the chicken with salt and pepper.

Sear the chicken until brown. 3 minutes. Do not overcrowd the pan. Do this in batches, if you need to. If the chicken does not move easily, it’s not ready to turn.

Turn the chicken and sear the other side for 3 minutes.

Transfer the chicken to a plate and set it aside.

In the same skillet, add veggies (if using) and cook for 2 minutes, constantly stirring.

Add onion and stir rapidly for 1 minute.

Add tomato, cumin, oregano, paprika, and jalapeno, garlic.

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Stir everything together.
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Add bouillon and water.
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Add the chicken back to the pan and put a lid on it.

Reduce the heat, simmer and continue cooking for 20 minutes, or until chicken is fully cooked.

If the sauce becomes too thick, add more water but taste it for good measure.

Top with cilantro and green onion. Enjoy!

Braised Chicken Thighs With Spicy Tomato Sauce

Serves 4

15 mins prep

30 mins cook

45 mins total

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